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Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, osso buco with creamy polenta and citrus gremolata. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ethan Stowell sticks to Italian tradition when making osso buco, topping braised veal shanks with a citrusy gremolata (orange and lemon zest mixed wit. Lightly season the gremolata with salt and. Classic recipe for veal osso buco, cooked low and slow until incredibly fall off the bone tender.

Osso Buco with Creamy Polenta and Citrus Gremolata is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Osso Buco with Creamy Polenta and Citrus Gremolata is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have osso buco with creamy polenta and citrus gremolata using 21 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Osso Buco with Creamy Polenta and Citrus Gremolata:

1. Prepare 2 each Osso Buco cut veal shanks
2. Get 1 cup Polenta
3. Make ready 5 cup Veal Stock (Chicken or Vegetable stock will work as well)
4. Take 3 tbsp Butter
5. Make ready 3 cup Yellow Onions, finely diced
6. Prepare 1 cup Celery (two stalks), finely diced
7. Take 3/4 cup Carrots, finely diced
8. Prepare 1 tsp Dried Oregano
9. Prepare 3/4 cup Dry White Wine
10. Take 3 tbsp Tomato Paste
11. Prepare 1 28oz Italian Plum Tomatoes, drained & chopped with juices reserved
12. Get 1 large Sprig Thyme
13. Make ready 1 Bay leaf
14. Get 1/4 cup Parmesan Cheese
15. Prepare 1 tbsp Orange Zest
16. Take 1 tbsp Lemon Zest
17. Get 1 clove Garlic
18. Take 2 tbsp Parsley
19. Take 1/4 cup Olive Oil
20. Get 1 Salt
21. Take 1 Pepper

The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine. Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. For the gremolata Simply combine the ingredients.

Instructions to make Osso Buco with Creamy Polenta and Citrus Gremolata:

1. Season the raw osso buco shanks lightly with salt and pepper.
2. Place your seasoned veal shanks into a sous-vide pouch.
3. Vacuum seal the bag and cook in a water bath at 61 C (141.8 F) for 30 minutes Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book
4. Warm a sauce pan to medium heat and add 1T of butter and olive oil.
5. When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt.
6. Cook the vegetables, stirring occasionally, until soft and lightly browned, approximately 15 to 20 minutes.
7. Increase the heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes.
8. Stir in the tomato paste. Add the tomatoes with their juices, 1 C stock, thyme, bay leaf, 1/2 tsp. salt, and a few shakes of pepper. Bring to a boil.
9. Preheat oven to 375°F.
10. Open the pouch of Osso Buco and place all contents single layer into a baking dish.
11. Pour the contents of the sauce pan over the shanks.
12. Cover tightly with heavy-duty aluminum foil and heat for 30 minutes in the oven or until warmed through.
13. In the meantime, bring the remaining stock to a low boil, slowly stream in the polenta while whisking continuously.
14. Bring to a simmer and cook until soft and creamy. Add more stock as needed.
15. Whisk in 2 T of butter and parmesan cheese, season with salt and pepper; cover and hold warm.
16. Grate the orange and lemon.
17. Mince the garlic and chop the parsley.
18. Combine the zest, garlic and parsley, and blend together.
19. Remove the Osso Buco from the oven.
20. Transfer the polenta to a serving dish, place the Osso Buco in the center, and top with the Gremolata. - Buon Appetito!

For the polenta Bring water and milk to the boil, then very carefully add the polenta flour, stirring continuously with a. Lucinda braises tender, juicy veal shanks and tops them with a citrus gremolata for an impressive dinner. The classic Italian osso buco is made using slices of veal shin. It can be hard to get true veal shin in Australian butchers sometimes, but beef shin is an Stir half the gremolata into the osso buco sauce and bring back to the boil. Serve osso buco over polenta and with more gremolata sprinkled on top.

So that’s going to wrap this up for this special food osso buco with creamy polenta and citrus gremolata recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!